Stir together ingredients for dipping sauce and divide between 4 small sauce cups. Refrigerate until serving. To make coleslaw, stir together mayonnaise, honey, apple cider vinegar, sea salt and black pepper in a medium mixing bowl. Add coleslaw mix and stir well to coat. Cover and refrigerate until serving.

Slice chicken breasts into 1-inch pieces and blot dry with a paper towel. Add beaten egg to a small shallow bowl and stir together almond flour, sea salt, garlic, sea salt and pepper in a separate shallow bowl. Dunk pieces of chicken in egg, shaking off excess then dredge in the almond flour mixture all sides and set onto a parchment paper lined tray.

Heat air fryer to 380ºF and place chicken in the basket in a single layer. Air fry for 6 minutes. Shake basket and air fry an additional 6 minutes. Repeat with the remaining chicken.

Divide coleslaw between 4 teal (1 cup) MPOF container compartments and divide popcorn chicken between the other 4 (2 cups) compartments. Place a cup of dipping sauce next to the chicken.